This is our take on meatloaf, again one of those all-time ultimate comfort foods. Most family recipes for meatloaf involve similar basics, though quite a few home recipes call for added breadcrumbs and store-bought ketchup. Much like burgers, this Turkey Loafing recipe is one that you can make your own in so many ways.
2 medium sweet onions, chopped
1 red bell pepper, chopped (optional)
1 teaspoon (5 ml) kosher salt
1 teaspoon (5 ml) black pepper
1 teaspoon (5 ml) thyme
1 teaspoon garlic powder
2 tablespoons (30 ml) coconut oil
1 tablespoon tomato paste
½ cup (125 mL) chicken stock
1 tablespoon (15 ml) Worcestershire sauce
2 large eggs
4 pounds (1.8 kg) ground turkey
1 cup (250 mL) Cave Ketchup ( recipe here)
- Preheat oven to 325°F (165°C).
- Sauté onions, red pepper (optional) and all spices with coconut oil over medium heat until onions become translucent, about 10 minutes. Remove from heat, and stir in tomato paste, stock, and Worcestershire sauce.
- In large bowl, crack eggs over your turkey and fold in the onion mix once it has cooled.
- Form the meat mixture into whatever shape suits your fancy, but the traditional loaf will cook evenly. Place on sheet pan or casserole dish, no greasing required.
- Pour your ketchup over the top and bake for about 90 minutes. You’ll want the internal temp at 160°F (70°C) degrees to know that it has cooked all the way through.
Variations—Use ground beef, bison, or venison. You can also replace ketchup with BBQ sauce.
Hint—Freeze this with some Mashed Cauliflower (recipe here) for great portable meals.
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Turkey loafing turns humble ground turkey into a proper comfort-food centrepiece. Sweet onions and red pepper are sautéed with herbs and tomato paste, folded through the turkey with eggs and Worcestershire sauce, then baked low and slow under a thick blanket of Cave Ketchup.
Pro Tips
- Sauté the onion and spice mixture first and let it cool before folding it into the turkey — warm vegetables start to melt the fat and give you a denser loaf.
- Bake at a gentle 325°F (165°C) and pull the loaf at an internal temperature of 160°F (70°C); ground turkey dries out fast if you push past it.
- Form the loaf freehand on a bare sheet pan — no greasing needed — in the classic shape for the most even cooking through the middle.
- Pour the Cave Ketchup over the top partway through forming the loaf so it bakes into a sticky, caramelised glaze rather than sliding off the sides.
- Leftover slices are brilliant cold in a lunchbox, and the cooked loaf keeps in the fridge for up to 4 days or freezes in thick slices.
Frequently Asked Questions
Can I make this turkey loaf ahead of time?
Yes — shape the loaf, cover, and refrigerate it for up to a day before baking, adding a few extra minutes of oven time. Sliced leftovers also freeze well for quick paleo dinners.
What is Cave Ketchup?
It's the recipe's own paleo ketchup — a tomato-based sauce sweetened without refined sugar, used here as the glaze. Any no-sugar-added ketchup of similar consistency is a fine stand-in.
Why did my turkey loaf turn out dry?
Almost always overcooking or warm mix-ins. Pull it at 160°F (70°C), let the sautéed vegetables cool before mixing, and don't skimp on the eggs and stock — they're the moisture insurance.
Can I use ground chicken instead?
Ground chicken works with the same method and seasoning; just watch the internal temperature the same way, since poultry mince is lean and goes dry quickly.
Recipe Card
Ingredients
Method
- Preheat oven to 325°F (165°C).
- Sauté onions, red pepper (optional) and all spices with coconut oil over medium heat until onions become translucent, about 10 minutes.
- Remove from heat, and stir in tomato paste, stock, and Worcestershire sauce.
- Form the meat mixture into whatever shape suits your fancy, but the traditional loaf will cook evenly.
- Place on sheet pan or casserole dish, no greasing required.
- Pour your ketchup over the top and bake for about 90 minutes. You’ll want the internal temp at 160°F (70°C) degrees to know that it has cooked all the way through.
